PAN BISCUITS WITH BISQUICK RECIPES

Steps:

• Preheat oven to 450 degrees.
• Cut the sour cream into your biscuit mix. "Cutting in" is simply incorporating your sour cream, butter or shortening into your dry baking mix without using a mixer. You can use a fork, knife, pastry cutter or the tools God gave you, your fingers. You just want to make sure that each portion of your {wet} ingredient gets coated with the dry mix.
• Stir in 1/2 cup 7 Up. The dough will be very soft, don't worry.
• Sprinkle additional baking mix on to your counter, about a 1/2 cup seems to work just fine.
• Knead and fold dough until coated with your baking mix. Pat dough out, (no rolling pin needed) and cut biscuits using a round biscuit/cookie cutter. Don't have one, no problem, you can certainly use a glass or empty soup can to cut out your biscuits. Where there's a will, there's a way! Improvising is fine.
• Melt butter in a 9 inch square pan. I stick my pan and butter in the oven for a few minutes. Just a few though, the butter will burn, so watch it.
• Place cut biscuits on top of melted butter and bake for 12-15 minutes or until brown.

Steps:

• Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
• In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream; heat to boiling over medium heat, stirring constantly. Boil 2 minutes; remove from heat. Pour into pan; sprinkle with pecans.
• In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons butter, the vanilla and egg until soft dough forms. Shape dough into 1-inch balls.
• In small bowl, mix granulated sugar and cinnamon. Roll each ball in sugar mixture; place randomly in pan. Sprinkle with any remaining sugar mixture.
• Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm.